Roasted mushroom pasta with lentils and feta

By Donna Hay

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Roasted mushroom pasta with lentils and feta. Photo / Chris Court
Roasted mushroom pasta with lentils and feta. Photo / Chris Court

Serves 4

400g fettuccine
2 Tbsp olive oil
80g butter
550g mixed mushrooms, thickly sliced
2 cloves garlic, crushed
1 Tbsp thyme leaves
1 cup chicken stock
1 x 400g can brown lentils, drained and rinsed
180g feta, crumbled
Sea salt and cracked black pepper

1 Cook the pasta in a saucepan of boiling salted water for 10-12 minutes or until al dente. Drain, set aside and keep warm.

2 Heat a large non-stick frying pan over medium heat, add the oil, butter, mushrooms, garlic and thyme and cook for 2-3 minutes or until golden. Add the stock and lentils and cook for a further 2-3 minutes.

3 Add the mushroom mixture, feta, salt and pepper to the pasta and gently toss to combine.

Tip: Use your favourite mushrooms for this dish. Try using button, Swiss brown, field, oyster and portobello mushrooms.

- NZ Herald

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